And then you just..Cook the onion, bell pepper and 1/2 tsp of salt until soft (6-8 mins); then add garlic cumin and chipotle and cook until you can smell it (30 seconds-ish). Then puree half the beans in 1 cup of broth until smooth; stir with remaining beans, and then pour the beans into the pot with the onion mix, and remaining 3 cups of broth. Bring to a boil, and then allow the soup to simmer until it’s thickened up. Stir in the cilantro and use salt and pepper to taste; serve it up with diced avocado and enjoy! I also tossed in a little pico de gallo with mine, super easy (tomatoes, diced onion, jalepeno, cilantro and lime juice).